Cook tender chicken breasts in a rich, creamy sun-dried tomato sauce using just one pot for easy cleanup.
Author:Ahazzam
Prep Time:10 min
Cook Time:25 min
Total Time:35 min
Yield:4 servings
Category:Dinner
Method:Skillet Cooking
Cuisine:Italian Inspired
Diet:Low Fat
Ingredients
Scale
1.5 lb boneless, skinless chicken breasts, cut into 1-inch pieces
1 tablespoon olive oil
1 small yellow onion, chopped
3 cloves garlic, minced
1/2 cup sun-dried tomatoes packed in oil, drained and roughly chopped
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup chicken broth
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
2 cups fresh spinach
Instructions
Season the chicken pieces with salt and pepper.
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set it aside.
Reduce the heat to medium. Add the chopped onion to the pot and cook until softened, about 3 minutes.
Add the minced garlic and chopped sun-dried tomatoes. Cook for 1 minute until fragrant.
Stir in the Italian seasoning. Pour in the chicken broth and bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
Stir in the heavy cream and Parmesan cheese. Let the sauce simmer gently for 2 minutes until slightly thickened.
Return the cooked chicken to the pot. Reduce the heat to low, cover, and let it cook for 5 minutes, or until the chicken is cooked through.
Stir in the fresh spinach until it wilts into the sauce. Taste and adjust seasoning if needed.
Notes
Serve this dish over pasta, rice, or with crusty bread to soak up the sauce.
For a slightly tangier sauce, add 1 teaspoon of the oil from the sun-dried tomato jar along with the onions.
If you prefer thicker pieces of chicken, sear them whole first, remove them, cook the sauce, and then return the chicken to simmer until done.